Crazy for Crust

Feb 12

Red Velvet Cheesecake Loaf

Red Velvet is perfect for Valentine’s Day! Cream Cheese Frosting is a must, and the Cheesecake swirl adds a little extra something to the loaf.

red velvet cheesecake loaf

You’re not tired of Red Velvet yet, right? Good. Because I need to sneak one last red velvet treat in before the big hearts and kisses holiday.

Seriously, though. Why is red velvet only a huge thing at Valentine’s Day? I don’t get it. I mean one, it’s good. Two, it comes with Cream Cheese Frosting most often. Three, other holidays have red in them. And four, cream cheese frosting!

Wait, I said that twice. Because it’s the best part, am I right?? Tell me I’m not the only one who has been caught, head over garbage can licking the cream cheese frosting off a red velvet cake at 9pm. Right? … Right??


red velvet cheesecake loaf

We’ve already talked about why I don’t like to make red velvet cake from scratch. Cake mix is much preferable, as I reduce the likelihood of a red explosion all over my kitchen. So this cake is made from a cake mix, but with a twist: a cheesecake swirl. I love, love, love the combination of cheesecake and cake. I’ve done it several times, with carrot cake cupcakes, strawberry cupcakes, and even from-scratch red velvet cupcakes (possibly the source of my red kitchen). Plus, I’m a sucker for a swirl. Who isn’t?

The idea to make a cake in a loaf pan came from Averie. A few weeks ago she made a Carrot Cake Loaf and a lightbulb went off in my head. I had never thought to make a cake in two loaf pans, instead of in a traditional 9×13″ or other round cake pans. It was genius.

red velvet cheesecake loaf

A standard sized cake (9″x13″) fits in two loaf pans. You can use a 9″x5″ and an 8 1/2″ x 4 1/2″ or two 9×5″. If you use two 9″x5″, your cakes will be flatter, but there will be too much batter for two 8 1/2″ x 4 1/2″ pans. Does that make sense? This cake shown was made in a 9″x5″ pan.

The cheesecake mixture is my go-to cheesecake. It has cream cheese and sour cream, which I love mixed together. Gently swirl it over the top of the loaf and you get a pretty loaf cake. And then…then you add frosting. Cream Cheese Frosting. The kind I would gladly take a bath in. If none makes it past your spoon to the cake, don’t blame me.

So, really, even if you are tired of Red Velvet by now…fit just one more in. You need this in your life, trust me.

red velvet cheesecake loaf

Swirly cheesecake mixture…come to mama!

Red Velvet Cheesecake Loaf


For the Cakes:

  • 1 box red velvet cake mix, plus ingredients called for to make the cake
    (I used Duncan Hines and the cake mix called for 3 eggs, 1 1/4 cups water, and 1/3 cup oil.)
  • 8 ounces cream cheese, softened
  • 1/4 cup sour cream, room temperature
  • 1 egg
  • 1/4 cup sugar
  • 1 teaspoon vanilla extract

For the Frosting

  • 4 ounces room temperature cream cheese
  • 4 tablespoons room temperature butter
  • 2 cups powdered sugar
  • 2 teaspoons vanilla
  • 2+ teaspoons heavy cream


  1. Preheat oven to 350 degrees. Butter and flour (or line with foil and spray wit cooking spray) two loaf pans. You can use two 9x5 loaf pans or one 9x5 and one 8 1/2 x 4 1/2.
  2. Mix up cake mix according to package directions, using egg, water, and oil called for on the box. Divide among your loaf pans.
  3. Beat cream cheese and sour cream in a stand mixer until smooth. You can use a hand mixer, but I find it is really hard to get all the lumps out that way! Beat in your egg, sugar, and vanilla and mix until smooth, although some lumps may remain. Evenly divide cheesecake mixture on top of each of your loaf pans. Drop spoonfuls of the cheesecake batter randomly over the top of the loaves. Using a butter knife or the back of a wooden spoon, swirl the cheesecake into the loaves. Be careful not to swirl too much or they will just blend (kind of like mine did...)
  4. Bake for 30-35 minutes, until a toothpick inserted in the center comes out clean. Cool completely and then remove from pans.
  5. To make the frosting: mix butter and cream cheese until smooth with a hand mixer. Mix in powdered sugar, 1 cup at a time. Add vanilla and 1 teaspoon heavy cream and mix until smooth. Add more cream, 1 teaspoon at a time, until the frosting reaches your desired spreading consistency. (I used 2 teaspoons.) Store in refrigerator.

Red Velvet Cheesecake Loaf - two loaves of red velvet cake and cheesecake all in one, with cream cheese frosting.

Like Red Velvet? Check these out:

Red Velvet Molten Lava Cupcake

red velvet molten lava cake 1 words

Red Velvet Brownie Pie


Sweets from friends:
Red Velvet Cinnamon Buns by A Sweet Baker
I Heart You Poundcake by Making Memories
Red Velvet Nutella S’mores by Something Swanky

87 comments on “Red Velvet Cheesecake Loaf

  1. Okay, great minds do think alike…I’m making red velvet pancakes for dinner tonight (Shrove Tuesday)!

  2. So glad you tried the loaf pan cakes like I’ve been doing! I love them and you sound like me in my post yesterday and the one last week…with the don’t try two 8×4 pans. A 9×5 and an 8×4 is what I find to be best, although I wish for symmetry two 9x5s would work, but one of each size I find optimal.

    I love the tunnel of cream cheese! I had a pan-catastrophe in my 8×4 and 9×5 situation & only one of my blueberry loaves got that cute tunnel like your cake has. The other one was swirled :)

    I bet your cake tastes soooo good!

  3. I have been on a red velvet kick this week as well. Although honestly, I have no idea why red velvet is reserved just for Valentines Day. I would eat cream cheese frosting on everything if I could.

  4. Oh YUM! The added swirl is fantastic sounding. Happy Valentine’s Day coming up!

  5. This looks like heaven! Totally craving a slice right now.

  6. Oh. my. cheesecake! THIS looks amazing!!

  7. I’d be fighting you over the garbage for the frosting :)

  8. Dorothy! This looks A M A Z I N G ! ! ! Thanks for sharing!!…now please excuse me while I wipe the drool of my keyboard 😉

  9. yum, save me a piece, or the whole thing!

  10. Thanks Dorothy for the shout-out to my Red Velvet Cinnamon Buns! Your loaf looks so moist, and with cream cheese – delicious!

  11. ooh, I never thought of red velvet loaf – I may have just enough red food coloring in the pantry:) LOVE the cheesecake swirl!

  12. Ok I’m totally against using cake mix, but I will forgive you for that cheesecake swirl!

  13. This looks amazing! Red velvet is my absolute favorite. I just love the idea of making it in a loaf pan. Totally try that! :)

  14. Oh my! This looks absolutely amazing! Please stop by and link this up with my “Try a New Recipe Tuesday!” I’d love to have you join us. :-)

  15. Eek, this is kinda sorta gorgeous. And anything stuffed with cream cheese has an A+ vote from me :)

  16. I can definitely fit all of these Red Velvet recipes in…… love me some Red Velvet!

    Beautiful photos!

  17. My mouth is actually watering…like, why don’t I have cake laying around at all times?
    Yum. I eat red velvet all year long!

  18. I love cheesecake frosting! This looks soooo good!

  19. Yum…that looks so tasty, and so colorfully pretty. And cheesecake frosting? SWOON.

  20. Oh that frosting. I was to just swipe my finger across the top!! YUM.

  21. I really do need to stop reading your posts in the morning, I spend all day thinking of eating when I do. Today is no exception.

  22. Oh my goodness! This red velvet loaf is stunning, and I KNOW it’s delicious!

  23. Cream cheese frosting is the best, so I am all over this cheesecake loaf!

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  25. I love, love, love the cream cheese swirl! And you add an extra dose with a cream cheese frosting! This is definitely my kind of dessert. And no…you aren’t the only one who has licked the cream cheese frosting off of red velvet cake. It’s obviously the best part, so anyone who judges you for doing that is the strange one!

  26. Oh my. Soooooooooo delicious and rich looking. I would eat it all! BTW…thank you so much for pinning my Espresso Brownies last week. Your pin started a pinning frenzy on those guys and I got so many hits from it. :) I have pinned several of your goodies as well. Take care Dorothy!

  27. I never, never, never tire of red velvet! You might be right, it MAY have something to do with the cream cheese! I love the swirl and the frosting together! You have one lucky family this Valentine’s Day!!

  28. This is phenomenal, Dorothy! And I could also bathe in cream cheese frosting!

  29. I thought I’d seen red velvet made just about every way possible…until the loaf…I LOVE the Loaf! :)

  30. My kids would definitely take care of that loaf for you; especially my 7 year old. He’s a fanatic about pink and red baked goods!

  31. I don’t think I could ever get fed up of red velvet!
    This loaf cake is a fabulous idea – pinning!

  32. pssssst, I secretly want to swipe all of that frosting. It looks amazing. Why aren’t we neighbors?!!!

  33. You had me at cheesecake 😉

  34. That looks like the best red velvet recipe that I have seen all month! Holy Cow! and it’s funny we are on the same line of thinking again I have Blueberry Cheesecake Bread posting tomorrow! Great minds think alike
    : )

  35. Yes, red velvet is so popular now because of all of your above reasons…I just love how it is not intense chocolate and you still get cream cheese icing.

  36. When I decide to make anything velvet…I know where to look! everything looks so delicious

  37. This loaf turned out gorgeous!!! I’m usually not a super huge fan of red velvet, but this is sooooo pretty–and with the cream cheese?!?! OMG.

  38. Thanks for sharing this recipe. I love red velvet cake and anything made with cream cheese so I am sure it is just as delicious as it looks. If you get a chance stop by my blog Recipe for Life and check out some of my family favorite recipes.
    Deborah H. Bateman-Author

  39. Great recipe and easy to make. My husband shared it with his coworker and it was a hit!

  40. this sounds absolutely delicious. I have to remind myself i’m dieting today.. but tomorrow I may give this a try

  41. Hello! This looks so good! I have my ingredients lined up and ready to whip this up for Church tonight. I do have a question. Is the ingredient list missing an egg? I have the 3 eggs as directed on the cake mix. On the directions it says “Mix up cake mix according to package directions, using egg, water, and oil called for on the box. Divide among your loaf pans. Beat cream cheese and sour cream in a stand mixer until smooth. You can use a hand mixer, but I find it is really hard to get all the lumps out that way! Beat in your egg, sugar, and vanilla and mix until smooth, although some lumps may remain” The “beat in your egg, sugar and vanilla” is the egg I don’t see listed. Is it just one egg? Thank you so much!

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